Green Tomato Gazpacho: A Fresh Twist on a Classic Dish
Green Tomato Gazpacho is a refreshing and modern take on the classic Spanish cold soup, traditionally made with ripe red tomatoes. This vibrant dish highlights the tart and crisp flavour of green tomatoes, offering a bright, tangy alternative to the standard recipe. Packed with fresh, seasonal ingredients, it’s a perfect way to embrace the summer harvest while enjoying a dish that is light, nutritious, and full of flavour.
The Origins of Gazpacho
Gazpacho hails from the Andalusian region of Spain, where it has been a culinary staple for centuries. Originally, it was a humble dish made by blending stale bread, olive oil, garlic, and water with whatever vegetables were available. The red tomato-based version of gazpacho, now popular worldwide, became common after tomatoes were introduced to Spain from the Americas in the 16th century.
Green Tomato Gazpacho is a creative twist on this iconic soup, replacing red tomatoes with their unripe green counterparts. This variation provides a different flavor profile, with a slightly tart and acidic edge that balances well with the traditional ingredients like cucumber, garlic, olive oil, and sometimes herbs like cilantro or basil.
Why Green Tomato Gazpacho?
The appeal of Green Tomato Gazpacho lies in its refreshing, tangy flavour, making it perfect for warm weather. Green tomatoes are firmer and less sweet than ripe red tomatoes, offering a unique texture and taste. These tomatoes are also packed with nutrients, including vitamins A and C, as well as antioxidants that promote overall health.
Green Tomato Gazpacho is a revitalizing dish that offers a delightful contrast to the traditional red tomato version. With its unique flavor and versatility, it’s a perfect choice for home cooks who want to explore fresh, chef-led recipes that celebrate the bounty of the season. Whether you’re a gazpacho enthusiast or new to cold soups, this variation is sure to become a favorite, especially during the warm months.
Incorporating fresh ingredients and bold flavours, Green Tomato Gazpacho is a delicious and healthful dish that can easily be mastered at home.
PrintGreen Tomato Gazpacho
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 10 minutes
Ingredients
- Gazpacho:
- 6 green tomatoes, quartered and deseeded
- 1 banana shallot, finely sliced
- 1 whole cucumber, deseeded
- 2 jalapeño chillis, stalks off, halved lengthwise
- 3 pale green Turkish peppers
- 1 clove of garlic
- 2 tbsp Sherry vinegar
- Good olive oil
- 1 lime, juiced
- Sea salt
- 1 slice of sourdough bread
- A large handful each of dill, wild garlic and parsley
- Ice cubes
- Pepper
- Garnish:
- Handful broad beans
- Handful frozen green peas
- Small bunch dill
- A few wild garlic leaves
- Lemon zest
- Good olive oil
- Sherry vinegar
- Salt, pepper
Instructions
- Quickly blanch the shallots in boiling water, remove with a slotted spoon and place straight into iced water to refresh. Drain, and place in a large bowl.
- Roughly chop the cucumber, tomatoes, jalapeños (you can leave the seeds in) and Turkish peppers and add to the shallots.
- Grate in the clove of garlic, drizzle in a couple of tablespoons of sherry vinegar, a generous pouring of olive oil, a good squeeze of lime juice and a pinch of salt..
- Toss all the ingredients together and allow to sit for at least an hour.
- For the garnish: pod the broad beans then blanch in boiling water for about a minute, refresh in a bowl of iced water. Remove the second layer of skin from the beans, then transfer to a bowl with the defrosted peas.
- Throw in the finely chopped dill and chiffonaded wild garlic. Dress with a drizzle of olive oil, salt, a grind of pepper and lemon zest, mix together and set aside.
- Back to the soup: tip the macerated vegetables into a blender and blitz. Throw in the herbs and keep blending. The soup will heat up slightly, let it get just above blood temperature (to 45 degrees c) to release the chlorophyll from leaves. Throw in a few pieces of sourdough to thicken, some ice cubes to cool and a nice drizzle of olive oil.
- Strain the blended gazpacho into a large bowl set over ice, pushing through a fine sieve with a ladle or large spoon to get it silky smooth. Check for seasoning and add salt, pepper and sherry vinegar as needed.
- Proudly serve your beautiful green gazpacho, topped with a spoonful with the broad beans and peas.
